Description
This Classic Chocolate Cream Pie features a buttery, flaky homemade pie crust filled with rich, smooth dark chocolate pudding and topped with silky whipped cream and chocolate shavings. It’s a decadent dessert perfect for chocolate lovers, combining a crisp pastry with creamy chocolate custard and light whipped topping.
Ingredients
Scale
Pie Crust
- 1-1/2 cups (180 grams) all-purpose flour
- 1/4 cup (30 grams) powdered sugar
- ½ teaspoon coarse kosher salt
- 1/2 cup (113 grams) cold unsalted butter, diced into ½” pieces
- 1 large egg
Chocolate Pudding Filling
- 3/4 cup (175 grams) granulated sugar
- ¼ cup (30 grams) cornstarch
- Pinch coarse kosher salt
- 2 large egg yolks
- 3 cup (680 grams) whole milk
- 8 ounces (230 grams) chopped dark chocolate, plus more for garnish
- 4 tablespoons (60 grams) unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 2 tablespoons (30 grams) cream cheese, softened
- 2 tablespoons (30 grams) granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup (230 grams) heavy cream
Instructions
- Make the Pie Crust: In a food processor or mixing bowl, combine the all-purpose flour, powdered sugar, and kosher salt. Add the cold unsalted butter pieces and pulse or cut in until the mixture resembles coarse crumbs. Add the egg and mix until the dough forms a ball. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Blind Bake the Pie Crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until golden and cooked through. Let cool completely.
- Prepare the Chocolate Pudding Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and pinch of kosher salt. In a separate bowl, lightly beat the egg yolks. Slowly whisk in the whole milk to the sugar mixture, then pour into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil, about 7-10 minutes.
- Add Chocolate and Butter: Remove the saucepan from heat and immediately stir in the chopped dark chocolate, unsalted butter, and vanilla extract. Stir until smooth and glossy. Pour the warm chocolate pudding into the cooled pie crust. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator at least 4 hours or until set.
- Make the Whipped Cream Topping: In a chilled mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until combined. Slowly add the heavy cream and beat on high speed until stiff peaks form.
- Assemble the Pie: Spread or pipe the whipped cream evenly over the chilled chocolate pudding filling. Garnish with chocolate shavings or curls for an elegant finish. Keep refrigerated until ready to serve.
Notes
- Rich and decadent, a Classic Chocolate Cream Pie is what dreams are made of.
- Homemade dark chocolate pudding is topped with silky whipped cream and chocolate shavings and tucked inside a sweet pie pastry.
- Use high-quality dark chocolate for best flavor and texture.
- Chilling times are important to ensure the filling sets properly and the crust stays crisp.
- You can prepare the pie crust and pudding a day ahead to save time.
- Different pie crust options include store-bought or graham cracker crusts for convenience.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 390
- Sugar: 28g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 110mg
